This bouillon from Rioja is simple but you do charge to cut the potatoes accurately (into cachelos) to ensure that their starch thickens the liquid. Everyone loves this – it’s a actual abating dish. 

Prep time: 10 minutes | Affable time: 45 minutes 

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Recipe from Sabor: Flavours from a Spanish Kitchen by Nieves Barragan Mohacho (Fig Tree, £25)

Recipes Potato And Onion – Recipes Potato And Onion
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